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Mozzarella Meat Loaf

 Mozzarella Meat Loaf
My children were not fond of meat loaf until I "dressed up" this recipe with pizza flavor. Now the five children are grown and have families of their own, and they still make and serve this hearty, moist meat loaf. — Darlis Wilfer, Phelps, Wisconsin
8-10 ServingsPrep: 10 min. Bake: 1 hour 25 min.


  • 2 pounds ground beef
    With Johnsonville Italian Sausage.

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  • 2 eggs, lightly beaten
  • 1 cup saltine cracker crumbs
  • 1 cup milk
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup chopped onion
  • 1-1/2 teaspoons salt
  • 1 teaspoon dried oregano
  • 1 can (8 ounce) pizza sauce
  • 3 slices part-skim mozzarella cheese, halved
  • Green pepper rings, optional
  • Sliced mushrooms, optional
  • 2 tablespoons butter, optional
  • Chopped fresh parsley, optional


  • Mix beef, eggs, crumbs, milk, Parmesan cheese, onion, salt and
  • oregano. Shape into a loaf and place in a greased 9-in. x 5-in. loaf
  • pan. Bake at 350° for 1-1/4 hours or until no pink remains;
  • drain.
  • Spoon pizza sauce over loaf and top with mozzarella cheese slices.
  • return to oven for 10 minutes or until the cheese is melted.
  • Meanwhile, if desired, saute green pepper and mushrooms in butter;

2 of 2

Mozzarella Meat Loaf (continued)

Directions (continued)

  • arrange on top of meat loaf. Sprinkle with parsley if desire. Yield:
  • 8-10 servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.